I have a recipe which is easy, quick and delicious to share today. Any time I'm working on a new recipe we call it an "experimental dinner". Sometimes they are fabulous and sometimes they are major flops. However, I did not give up, and after several "experimental dinners" I think I finally nailed my pot pie recipe.
Semi-Homemade Chicken Pot Pie
Adapted from The Pioneer Woman
Prep Time: 15 mins
Cook Time: 25-30 mins
2-3 cups diced or shredded pre-cooked chicken (I used a rotisserie chicken)
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
4 tablespoons butter
1/2 cup flour
2-3 cups chicken broth
1/4 teaspoon turmeric
1 chicken bouillon cube
1/2 teaspoon Italian seasoning
1 cup frozen peas
salt and pepper to taste
1 unbaked pie crust (usually found near the biscuits and pizza dough in the refrigerated section)
Preheat the oven to 375 degrees.
Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
Stir in the chicken and then sprinkle the flour over the top and stir it until it’s all combined with the chicken and vegetables. Cook for 1 minute, then pour in the chicken broth and stir it around and let it cook and thicken.
Pour the filling into a 2-quart baking dish. Unroll the pie crust and lay it over the top of the dish.
Press the dough so that the edges stick to the outside of the dish. Use a knife to cut little vents here and there in the surface of the dough.
Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
Share with your family and friends and enjoy!
PS ... She may not look like something you see in a magazine, but she sure is tasty!